Ingredients:

• 4 strips bacon
• 1/3 cup pepperoni (we like the whole pepperoni, which we cut into chunks)
• 1 cup sliced mushrooms
• 1/4 cup chopped carrots
• 1/3 cup chopped sweet red pepper
• 1/4 cup chopped onion
• 1/8 tsp cayenne pepper
• 1/8 tsp black pepper
• 1/2 can diced tomatoes
• 1/2 cup spaghetti sauce
• Mozzarella cheese
• Olive oil

Start by making calzone crust (see recipe). While dough is rising, cook bacon and pepperoni in a frying pan until they’re crisp. Remove from pan and crumble bacon. Cook onions over medium heat in grease left over from cooking meat until caramelized. Add vegetables and seasonings. Cook 3-5 minutes. Add tomatoes to pan and heat through. Add bacon and pepperoni and remove from heat. Divide calzone crust into two equal portions. Roll out into a circle about 10-12 inches in diameter. Divide filling between the two crusts. Top with about 1/4 cup spaghetti sauce. Top with some mozzarella cheese and form a pocket out of dough, pinching the edges together tightly. Brush pockets with olive oil and poke holes in the top with a fork. Cook at 375 degrees for 15-20 minutes. You can expect some leakage from pockets. Serve with a little extra sauce for dipping bits of crust.

You can substitute any filling you wish in the calzone crust. We often season up ground pork or hot italian sausage and also use that with mushrooms, cheese, and tomato sauce. Experiment!